Why choose between red velvet cake and cheesecake when you can have both!
This Red Velvet Cheesecake recipe combines a shortcut red velvet base with an easy no bake cheesecake topping for a delicious dessert that anyone can master!
Best of all, this cake is made ahead of time and chilled for the perfect special occasion dessert.
A Favorite Dessert Mashup
- While we love red velvet cheesecake at The Cheesecake Factory, this homemade version is extra simple to make for a fraction of the price.
- Using a box of red velvet cake mix makes the base layer extra fast to prepare.
- The no-bake cheesecake is rich, smooth, and fluffy (and it’s perfect every time).
Ingredients in Red Velvet Cheesecake
RED VELVET CAKE MIX The base of this cake is made from a box of red velvet cake but be sure not to follow the directions on the box. We add ingredients to make them a more “brownie-like” texture.
CHEESECAKE This layer of the cake is a version of our no-bake cheesecake recipe. A combination of cream cheese, vanilla extract, heavy cream, and powdered sugar. Just mix, layer, and chill. So simple!
Bake this in a 10-inch sprinform pan. If your pan is a 9-inch pan, you’ll need to add a few minutes of extra baking time since it will be slightly thicker.
How to Make Red Velvet Cheesecake
This is the perfect dessert to make for a special celebration or a potluck!
- Combine the red velvet ingredients per the recipe below. Do not use the box measurements. Bake and cool.
- Once the base is cooled, prepare the cheesecake mixture.
- Spread cheesecake mixture over red velvet cake. Refrigerate.
Recipe Tip We use a large spatula to press the edges of the red velvet cake to make it as flat and even as possible.
Tips for Recipe Perfection
- Be sure to follow the recipe below and do not follow the instructions on the back of the cake mix box!
- Ensure egg and cream cheese are room temperature for best results.
- Ensure that the cake layer is completely cooled or it will melt the cheesecake layer.
- If you don’t have a springform pan, line a 9″ pan with parchment paper so it is easy to remove the cake and cut.
- Be sure to refrigerate at least 4 hours. This cake freezes well and can be made ahead of time.
Storing Leftover Cheesecake
Leftover cheesecake will keep in the refrigerator for up to 7 days.
This cake also freezes well and can be frozen whole or individually. Cut into slices and freeze individually in an airtight container.
Celebrate with Cheesecake!
- Instant Pot Cheesecake – ultra rich & creamy
- Oreo No-Bake Cheesecake – a family fave
- Mini Cheesecakes – perfect for a potluck
- No-Bake Lemon Cheesecake – sweet & tart
- Easy Cheesecake Recipe – a fool-proof recipe
Did you make this Red Velvet Cheesecake? Be sure to leave a rating and a comment below!
Easy Red Velvet Cheesecake
Equipment
Ingredients
Red Velvet Cake
- 15.25 ounces red velvet cake mix 1 box
- 1 egg
- ½ cup vegetable oil
- ⅓ cup milk
No Bake Cheesecake
- 12 ounces cream cheese
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
Optional
- whipped cream and raspberries for decorating
Instructions
- Preheat oven to 350°F. Grease the bottom and sides of a 10" springform pan.
- Combine dry cake mix, egg, oil and milk. Mix on medium 2 minutes or until smooth.
- Spread into prepared pan and bake 20-25 minutes or until a toothpick comes out clean. Do not overbake. If needed gently press the edges with a spatula to even and flatten out the cake. Cool completely.
- Beat together cream cheese, powdered sugar, and vanilla until fluffy. Add in heavy cream and continue beating until thick and creamy and stiff peaks form.
- Run a butter knife around the edges of the red velvet cake to loosen it. Spread cheesecake mixture over the cooled red velvet cake. Cover and refrigerate 4 hours or overnight.
- Decorate as desired.
Notes
- Be sure to follow the recipe below and do not follow the instructions on the back of the cake mix box!
- Ensure that the cake layer is completely cooled or it will melt the cheesecake layer.
- If you don’t have a springform pan, line a 9″ pan with parchment paper so it is easy to remove the cake and cut.
- Once the cake layer is baked, gently press the edges with a spatula to even and flatten out the cake.
- Be sure to refrigerate at least 4 hours. This cake freezes well and can be made ahead of time.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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I made this with a 9″ spring form pan. the cake turned out perfect and I used Cool Whip instead of heavy/ whipping cream. it was very good!
My daughter and I made this for Christmas dinner and it was a huge hit! So easy to make and so delicious. We will definitely be making this again. Thank you for the great recipe with easy to follow instructions and helpful tips.
This was the easiest and best cake I ever made! I made this for Christmas because I was looking for a dessert everyone would eat. It was so awesome half the cake was gone in just a few minutes. I told my family that I am putting up a security camera if anyone tries to eat all the cake :) Of course they gave me weird looks :) I may try it with other flavors such as dark chocolate! Thank you
LOL! I need to get myself a dessert security camera too ;) So glad your family loved it!
easy and great!!! Thank you!!